Chili Mac

Need a quick, cheap and hearty comfort food that fills you up and tastes great? Well, this Chili Mac receipe might be your new best friend! 

I literally threw this together on a whim and the kids couldn’t get enough it! 

The stuff you need: 

1 lb ground chucked, browned and drained 

1 16 oz bag of rigatoni, cooked 

10 oz of canned chili w/no beans (I used Wolff) 

1/2 of a 32 oz block of velvetta cheese, cubed 

3/4 cup of milk (May add more depending on consistency) 

Seasonings of your liking to season the beef 

What to do: 

 Brown the ground chuck and season to your liking (I used salt, pepper, garlic powder, onion powder and chili powder). Drain.  At the same time boil your rigatoni.  After you drain your beef add about 10 oz of canned chili.  (I used 1/2 of a 19 oz can of Wolff chili with no beans).  Let that start simmering.  Start cubing your velvetta cheese and add it to your beef and chili mixture.  Stir occasionally until cheese is melted.  Drain your noodles once they are done.  Add your cheesy beef and chili mixture to your noodles and stir.  Easy, right? Enjoy! 

Now, off to hockey practice! 

Chili Mac

Squash Chips

School has started, football season is in full swing, office has switched to winter hours, and Fall is swiftly approaching. Routine, hoodies, baking and cheering for our favorite football teams...this is my favorite time of the year.

During our long weekend we have been Fall cleaning, reorganizing and enjoying this beautiful Wyoming weather. As for me, I am focusing on getting back into the routine of baking, meal planning and blogging!

Today I made Squash Chips. Healthy, tasty and due to the simple fact that they are chips, the kids of course love them.

Making the chips:
Preheat your oven to 200 degrees F. Slice one large squash into thin slices and place on a baking sheet. Salt. Bake for one hour and then flip over chips. Bake for an additional hour or until crisp. Serve with your favorite dip.

Squash Chips

Thanksgiving ~ The Menu

I can't believe tomorrow is Thanksgiving!  And I have yet to prep or bake anything!  Actually, now that I am sitting down and thinking about it, did my husband transfer the turkey to the refrigerator from the freezer earlier this week? (we have a fridge in the garage that I don't regularly look in) Hang on, now I've got to go check... He did, but it is frozen solid!! Now what?  Okay, I will deal with this in a minute.  I have had major epigastric and back pain since Sunday, which worsens when I eat, so I am guessing gallbladder.  I have an ultrasound scheduled for Tuesday, which won't get here soon enough.  For now, very bland diet and a lot of praying that it goes away.  My plan for today is not to eat at all so that I feel like at least baking my pies.  The husband can do the rest.  Wish us luck!

This year our menu is pretty basic.  #1. I'm not feeling great.  #2. It's just us.  Since we just moved to Wyoming we don't even want to think about driving the long distance to KY and don't really feel like forking out several grand for all six of us to fly, so we are staying put, but desperately missing our friends and family.

So, on to the menu:
Turkey. The husband is in charge of this and that poor bird is going to be insanely buttered and injected.  Poor guy...but I'm sure he will taste amazing!
Dressing.  I am using a new recipe this year from Paula Dean.  We shall see!
Green Bean Casserole.  A classic.  The one I learned to make at a young age thanks to my Aunt Sheila.
Mac and Cheese w/a cracker topping.  A must in our house.  Note to self: Get the recipe from my mother-in-law.
Whipped sweet potatoes with a toasted marshmallow topping.  Yum!
Homemade cranberry sauce.  Not out of a can this year folks.  I'm making the real deal!
Homemade yeast rolls.  My husband's cousin Amy just gave me the recipe this week.  They look amazing and I can't wait to try these!

Now, on to the desserts!
Pumpkin Pie ~ I am using a recipe from King Arthur Flour.

photo courtesy of kingarthurflour.com

Apple Upside-Down Cake ~ Recipe also from King Arthur Flour.

photo courtesy of kingarthurflour.com

Crisp Coconut and Chocolate Pie ~ Recipe from Martha Stewart's Collection.

photo courtesy of styleathome.com

I hope all of you, friends, family and loyal readers, have a Ridiculously Delicious Thanksgiving.  May God Bless each and every one of you!

Happy Thanksgiving! ~ The McKnight Family

Thanksgiving ~ The Menu

Crock Pot Apple Butter

Yes, it is AMAZING! This was my first attempt at making Apple Butter and I just felt so domesticated once I had finished it, not to mention my house smelled absolutely fantastic for the entire day!  The recipe I used was adapted from Crystal, at Money Saving Mom and not only did she share an amazing recipe, but also free printable labels for your containers.  So, don't forget to jump over there when your done and print those off!

The most time consuming part of this process was peeling and coring the apples.  Luckily my husband jumped in to core and cut the apples as I was peeling them, so this greatly sped up the process.  So, if you have an extra set of hands around, grab them and have them join in on the fun!  Plus, my philosophy is, if the recipe flops, and you had a helper, you can always put the blame on them!! Just kidding!  ;)

So here we go!

PRINTABLE VERSION
The ingredients:

• 6 pounds of large Red Delicious Apples, however any type will work.
• 3 Tablespoons vanilla extract.  
• 2 cups brown sugar
• 1 teaspoon ground cloves
• 3 teaspoons cinnamon 

Making it:
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

Crock Pot Apple Butter

Party Mix

Last night over at Mocha Mornings I blogged about the treats I made for the kids' teachers for Halloween.  The jars turned out super cute and it was such an easy project for a person, like myself, who is not that crafty.  As promised here is the recipe I used to make the party mix that I gifted. While you're here feel free to hop on over to Mocha Mornings and check out my jars! :)

PRINTABLE VERSION
You will need:
3 cups Corn Chex Mix
3 cups Rice Chex Mix
3 cups Wheat Chex Mix
1 cup Cheerios
1 cup Raisins
1 to 2 cups pretzel sticks
*2 cups candy corn (M&M's are good too)
1 cup nuts (optional)
1 stick of butter
6 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 large turkey size cooking bag

*do not bake candy. This is added after the mixture has baked and has cooled.

What to do:
Preheat oven to 250 degrees F.
1.  In the large cooking bag mix the cereals, raisins, pretzels and optional nuts; set aside.  In a small microwavable bowl, microwave the butter until melted.  Add the Worcestershire and seasonings and stir.  Pour over cereal mixture in the bag and mix until evenly coated.  (I twist the top of the bag and toss mixture until coated).
2.  After mixture is coated pour into a large un-greased roasting pan.  Place in oven and bake for 1 hour, stirring every 15 minutes.  After mix is finished removed from oven and allow to cool, about 20 minutes.
3.  After mix has cooled stir in candy corn or other candy of choice.  Store in an airtight container.

TIP:  Since I make party mix often, especially during football and basketball season, I reuse my turkey bag.  After coating the mixture and putting into the roasting pan I fold my turkey bag up and place it in the freezer to use again.  I consider my bag "seasoned" and it saves me from having to buy a new one every few weeks.

part mix added to jars for teacher's gift.

Party Mix

Crock Pot Chili

Finally got moved into our house last week and FINALLY got our kitchen unpacked this weekend! YAY!  So, of course I cleaned up the crock pot and put her to use.  (isn't it insane how filthy your stuff looks once you unpack it).

Anyway, for my first crock pot meal this Fall I chose to do Chili.  It complemented the frost and cold weather here in Wyoming nicely.

PRINTABLE VERSION
This is what you use:
1 lb ground beef
1/2 yellow onion, finely chopped
1 1/2 tbsp. chili powder
1 tsp cumin
1/2 tbsp garlic, minced
1 (15 oz) can chili ready diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can dark red kidney beans
1 (15 oz) can chili beans
1 can water
1 tsp Worcestershire sauce
salt and pepper to taste

Optional toppings: Shredded cheese and sour cream

What you do:
In a skillet brown and crumble ground beef with onion and garlic over medium high heat until meat is completely done and onion is tender.  Drain excess grease and pour beef mixture into crock pot.  Add beans (do not rinse or drain), tomatoes, water, spices and Worcestershire sauce; mix thoroughly.  Add salt and pepper to taste.  Cover with lid and cook on low for 4-6 hours (the longer the better). Serve with optional toppings.

Crock Pot Chili

My First Butternut Squash

This weekend I bought my very first Butternut Squash. Now what? Need some yummy recipes, please!

My First Butternut Squash